5 Reviews of Brunch: Portabella Stuffed Mushrooms

From: najwa

On Dec 27, 2001

Very good, quick and so easy .. i loved it!!

From: Joygi

On Apr 16, 2003

My husband found this recipe and it was divine. I am not a big pepper fan and frankly I never to into portabellos, but together....mmmm!!

From: bobo3039

On Aug 22, 2005

I enjoyed these. I used baby bellas and feta cheese rather than cheddar. Also used only half a jalapeno because I'm a coward. Quick and easy appetizer!

From: spatchcock

On Oct 6, 2002

Bergy, THANK YOU FOR RECOMMENDING THIS RECIPE. I made it for an appy at my lunch today and when I went back out to the living room after a brief stint in the kitchen, everyone had eaten theirs!!! (I made six of these). So I thank you again. Terrific recipe.

From: Kookaburra

On Jun 2, 2006

I used this recipe as inspiration and added a few touches of my own. I chopped up onion, garlic, red capsicum (pepper), the chopped mushroom stems, 1/2 teaspoon minced chilli, and chopped bacon and fried them in a good amount of butter. Then I threw in a handful of finely chopped herbs (parsley, sage and chives), a few good swishes of Worcestershire sauce and a pinch of salt. This, I used to stuff the mushrooms. I topped them with grated parmesan cheese. Rather than par-cook the mushrooms in the pan, as Bergy suggests, I just swished them (before stuffing them) in some melted butter in the pan to make sure they were well coated in butter and added a pat of butter to the bottom of the baking dish, then I cooked them at 180C (350F) for 20 minutes. This made a really delicious lunch - not exactly to Bergy's recipe, but certainly inspired by it! Thanks Bergy!